Greek-Style Gluten Free Pasta Salad

Greek-Style Gluten-Free Pasta Salad


  • 1 cup gluten-free penne, ziti or rotini
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. of the green of green onions, washed and scissored thin
  • 1 Tbsp. chopped, fresh mint
  • 1/4 cup fresh chopped parsley
  • 2 Tbsp. chopped, fresh dill
  • 1/2 cup plain Greek yogurt or lemon flavor
  • 1/2 cup vanilla yogurt
  • Zest of half a lemon
  • 6-8 oz. can artichoke hearts in brine, drained, rinsed and chopped
  • 2 Tbsp. black olives, drained, rinsed and sliced (optional)
  • ½ lb. grape tomatoes, washed, dried and quartered, or 4 large Campari tomatoes, chopped
  • 1 English cucumber, peeled, deseeded and cut into ¼” to ½” dices
  • 2 Tbsp. gluten-free finely chopped dill pickle
  • 1/2 red bell pepper, deseeded and cut into small dice (optional)


  1. Cook pasta in boiling water according to package instructions. Drain and rinse in cold water to stop cooking and chill pasta.
  2. Place zest of lemon, salt, pepper in mixing jug. Add yogurts and whisk or use immersion blender to form an emulsion.
  3. Add mint, parsley, dill and green onion to jug and mix.
  4. Place pasta in large bowl. Stir in vinaigrette.
  5. Add artichoke hearts, olives, tomatoes, cucumber, pickle and red bell pepper.
  6. Taste and adjust seasoning. (Chill before serving, but it is better at room temperature.)
  7. Sprinkle with Feta cheese upon serving (optional).

From Chef Oonagh Williams of Royal Temptations Catering

Kale Salad

Kale Salad

When kale first became THE go to power green, I wore myself out on it.  But I haven’t had it in a very long time and I’ve been craving this salad lately, so I made it for dinner tonight.  I’m so glad I did, it’s still really delicious!  I got this recipe from Daphne Oz on The Chew a few years back. The acidity of the lemon offset with the sweetness of the currants, the slight crunch of toasted pine nuts and a little heat from the pepper flakes makes for a mouthful of sheer Heaven.

The kale, pine nuts and currants might cost a little more than some usual salad ingredients, but if you keep your eyes open you can find them at lower costs.  And the pine nuts and currants will keep in your pantry for a long time, so pick them up when you find a good price and keep them until you have all the ingredients you need.  Plus, you’ll most likely have enough to make this a few times so it’s not really that bad budget wise.  If you can’t find currants or already have raisins on hand, you can use them instead.

I am vegan, so I didn’t use the usual grated Pecorino or Parmesan cheese.  I used Go Veggie grated Parmesan topping, but it tastes just as great.

King of Greens Kale Salad


  • 1 large bunch of kale, torn into bite-size pieces
  • 1/4 cup olive oil
  • 1 – 2 lemons
  • 1/3 cup currants (or raisins)
  • 1/3 cup pine nuts (toasted)
  • 1/4 cup grated Pecorino or Parmesan cheese (or vegan alternative)
  • 1 tsp red chili flakes
  • Salt and pepper


  1. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
  2. Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.

Cold Thai Broccoli Salad

Prep Time:  10 minutes
Cook Time:  5 minutes
Refrigerate:  1 hour

8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 cup shredded carrot

water to boil in medium saucepan.  Add broccoli; cook 1 1/2 minutes or until tender-crisp.  Rinse under cold water; drain well.

MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended.  Add broccoli and carrots; toss to coat well.  Cover.

REFRIGERATE at least 1 hour or until ready to serve.

Makes 4 servings.

Nutrition Information Per Serving: 60 Calories, Fat 0g, Protein 2g, Carbohydrates 13g, Cholesterol 0mg, Sodium 542mg, Fiber 3g

Courtesy of Thai Kitchen

Roasted Chickpea Croutons

Roasted Chickpea CroutonsI was looking for a recipe for vegan Caesar salad dressing and came across a post over on Oh She Glows for her Crowd-Pleasing Vegan Caesar Salad which included the directions on how to make these tiny little morsels of goodness.  What a find!

I made them with canned garbanzo beans, but you could probably save even more money by buying dried garbanzo beans and cooking them yourself.  After they are cooked, you would just follow these same directions below.  Also, the basic ingredients are things you most likely already have in your pantry.  If you don’t have olive oil, any oil will do.  You only need a little so they’re fairly healthy, too.

These are delicious on salads, in wraps, or even just a quick snack.  And you can adjust and play around with the seasonings to fit your own personal tastes.    Give them a try – I promise they won’t disappoint.

1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon extra virgin olive oil (or vegetable or canola oil)
1/2 teaspoon fine grain sea salt (or kosher salt)
1/2 teaspoon garlic powder


Preheat oven to 400F.

Drain and rinse chickpeas.

Place chickpeas on one half of a tea towel, cover with the other half, and gently rub dry.  This will loosen the skins and they will begin to come off.  This is perfectly fine.  You can remove them if you wish, but it is not necessary.

Place onto large rimmed baking sheet and drizzle on oil, garlic powder and salt, and toss to coat.  You can add a sprinkle of cayenne pepper if you like it spicy.

Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet.  Roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.